I swear these Cadbury Egg Cupcakes started as a harmless late-night craving and then turned into a kitchen science experiment that tasted dangerously like childhood. Picture me, pajamas and all, unwrapping those gooey little Cadbury Creme Eggs and deciding they belonged on — and in — cupcakes. I giggled as the wrappers crackled, the chocolate aroma filling the air like an invitation. These cupcakes give you a chocolatey cake, a sneaky, gooey candy center, and a plush chocolate buttercream that practically begs for a halved Cadbury Egg on top. They feel a little naughty, very nostalgic, and wildly fun—perfect for Easter, potlucks, or whenever you need a chocolate hug.
Quick Facts
- Yield: Serves 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
This recipe delivers a soft, tender chocolate cupcake with a sweet, gooey surprise in the center and a silky chocolate buttercream on top. It tastes rich but not fussy, and the contrast between the moist crumb and the candy’s creamy center gives you tiny bursts of joy in every bite. It’s so easy even your oven can’t mess it up — and decorating with little halved Cadbury Eggs makes it look like you know what you’re doing (even if you totally made it up as you went along).
Ingredients
For the Main Dish:
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted (about 1 stick)
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk (whole or 2%)
- 1 tsp vanilla extract
- 1/2 cup hot brewed coffee or hot water (enhances chocolate)
- 6 Cadbury Creme Eggs (regular size) — chop 3 for filling and reserve 3 for topping; or use 24 Cadbury Minis
For the Frosting / Garnish:
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
- Reserved halved Cadbury Eggs or Minis for garnish
How I Make It
Step 1:
Preheat your oven to 350°F and line a 12-cup muffin tin with liners. In a large bowl whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. I love inhaling the deep chocolate scent at this stage — it always feels like something delicious is about to happen.
Step 2:
In another bowl beat the eggs, then whisk in the melted butter, sour cream, milk, and vanilla. Pour the wet mixture into the dry and stir until just combined — don’t overmix or you’ll lose that tender crumb. Stir in the hot coffee gently; the batter will smell unbelievably rich and chocolatey.
Step 3:
Spoon batter into the liners, filling each about two-thirds full. Chop three of the Cadbury Creme Eggs roughly and tuck about 1 teaspoon of chopped candy into the center of each cupcake (or place chopped candy after a quick core — see tip). The little candies melt a bit while baking and create that delightful, gooey surprise. Bake at 350°F for 18–20 minutes, or until a toothpick inserted near the edge (not the candy center) comes out with a few moist crumbs.
Step 4:
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely. While they cool, make the buttercream: beat the softened butter until fluffy, add the cocoa powder and sifted powdered sugar a cup at a time, then add vanilla, a pinch of salt, and enough heavy cream to reach a smooth, pipeable consistency. Taste and adjust — I sometimes add a touch more salt to balance the sweetness.
Step 5:
Pipe or spread the chocolate buttercream onto each cupcake and press a halved Cadbury Creme Egg on top (or drop 3–4 Minis into the frosting for a confetti vibe). The final look should feel playful — glossy buttercream, a candy nest on top, and that little wink of goo from the center when you bite in. Serve at room temperature so the candy stays soft but not melted into oblivion.
Pro Tips
- Use hot coffee to bloom the cocoa — it deepens chocolate flavor without tasting like coffee.
- If you worry about a weeping candy center, core the cupcakes after baking, spoon in chopped candy, then chill 10 minutes before frosting.
- Beat the butter long enough for a light buttercream — about 3–4 minutes on medium — it gives the frosting a smooth, airy texture.
- Warm the Cadbury Eggs in your hands for a few seconds before halving to avoid shattering the shell.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap sour cream for Greek yogurt for a tangy lift; texture stays moist.
- Use vegetable oil instead of butter in the batter for a lighter crumb; flavor shifts slightly but stays delicious.
- For a dairy-free version, use a plant-based butter and almond milk — the cupcakes will stay moist but the frosting may firm a bit.
- To make them gluten-free, use a 1:1 gluten-free flour blend; add a teaspoon of xanthan gum if your blend lacks it for better structure.
Variations & Tips
- Make mini cupcakes and use just one Mini Cadbury Egg on top for party-friendly bites.
- Fill centers with a spoonful of lemon curd instead of chopped candy for a surprising bright contrast.
- Turn the frosting into a salted caramel swirl by adding 2–3 tbsp caramel sauce.
- Add a teaspoon of orange zest to the batter for a chocolate-orange twist that plays beautifully with Cadbury flavors.
- Decorate with pastel sprinkles for an Easter-ready presentation.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 24 hours, or freeze for up to 1 month. Frost them just before serving for the freshest look.
- Can I double the recipe?
- Sure thing. Use two muffin tins or bake in batches. Keep the same 350°F temperature and watch timing — you may need an extra 1–2 minutes depending on oven load.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for slightly domed tops with a springy touch and dry edges. Test near the edge with a toothpick — avoid the candy center or you’ll get misleading goo.
- What if I don’t have ingredient X?
- Short on cocoa? Use melted dark chocolate (3 oz) and reduce sugar by 2 tablespoons. No sour cream? Use the same amount of plain yogurt or buttermilk.
How I Like to Serve It
I serve these cupcakes at room temperature with a cup of coffee or a glass of cold milk — they pair beautifully with both. They steal the show at potlucks and kids’ parties, and they feel delightfully indulgent for a cozy night in. For an Easter brunch, arrange them on a pastel platter with extra Cadbury Minis scattered around for a festive look.
Notes
- Store frosted cupcakes in a single layer in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days (bring to room temp before eating).
- If you warm or chill any fillings, keep an eye on texture — chocolate candies soften quickly at warm temps and firm up in the fridge.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these gooey, chocolatey Cadbury Egg Cupcakes. They make people smile, and that little candy surprise inside? Totally worth the extra wink in the kitchen.